- 1 Lb. of Campanelle Pasta
- 1 Red Onion sliced
- 1 Cup of Shredded Carrot Matchsticks
- 1 Cup of Broccoli chopped
- 1 Zucchini sliced into 1 inch pieces
- 1 Yellow Squash sliced into 1 inch pieces
- 1 Red Bell Pepper sliced
- 4 Fresh Garlic Cloves chopped
- 8 Oz. of Cherry Tomatoes sliced in half
- Extra Virgin Olive Oil
- Pecornio Romano Cheese
- 1 Lemon juiced
- 1 Handful Fresh Flat Leaf Parsley chopped
- 2 Teaspoon of Blackstone Chicken & Herb Seasoning Salt
Bring a large pot or your Blackstone deep fryer filled with water to a boil.
Preheat your Blackstone Griddle to medium heat, add a drizzle of extra virgin olive oil and add red onion, carrots and broccoli tossing them around to coat evenly in a thin coating of olive oil. Place your Blackstone dome over it to cook 3-4 minutes, mixing halfway. During the last minute add a handful of salt (about 2-3 tbsp) to your pasta water. Add pasta cooking following the cook time on the box. Cook time for campanelle is 10 minutes, same amount of time as vegetables will take.
Remove dome and add zucchini, squash and bell peppers. Toss to cook 3-4 minutes adding more oil if needed. Using the dome again will help steam the vegetables quick and evenly.
Turn griddle to low. Add the fresh garlic and tomatoes, drizzle a little more olive oil and add the Blackstone seasoning and toss together for about 1-2 minutes.
Using a slotted spoon remove pasta and place directly onto the griddle to combine with the vegetables. Do not let each scoop of pasta drain, you want the starchy pasta water in your dish! If you drain your pasta be sure to reserve 1 cup starchy pasta water to add to your pasta. Toss pasta and vegetables 30-60 seconds, place pasta into a large bowl.
Now is when you would mix the 1 cup pasta water into the pasta bowl if you used pasta you drained. Add the lemon juice. Drizzle olive oil. Mix together well.
Add as much freshly grated cheese and chopped parsley as you like to complete your pasta and enjoy!